Browsing Tag

vegan pasta

Dinner Lunch & Light Bites Recipe

10 Minute Garlic Mushroom Pasta

10 minute garlic paste recipe vegan

Ingredients:

•2 portions of dried or fresh pasta (you be the judge of your own portion😉)

•180g chestnut mushrooms

•2 large garlic cloves

•1/4 tsp cracked black pepper

•1/4 tsp sea salt

•50g spinach

•1/4 tsp chilli flakes

•125ml oatly cream (single cream)
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Method

1.Bring the pasta to boil in a pot of water with a generous pinch of salt ( boil for 10 minutes)

2. In a separate pan chop the mushrooms then add to a deep frying pay with a generous glug of olive oil, fry for around 4-5 minutes

3. Finely chop the garlic then add to the pan with the garlic and fry for a further 1-2 minutes until cooked

4. Add the single oat cream and stir in the black pepper, salt and chilli flakes

5. Drain the water from the pasta (leaving a little to stir in with the sauce) then pour the cooked pasta, spinach and water in with the garlic sauce

Taste test adding a little more seasoning if needed & enjoy!

*note, I love adding a little dash of smoked paprika too*

10 minute garlic paste recipe vegan
Dinner Recipe

Creamy Pancetta & Crispy Sage Pasta (Vegan)

Pancetta butternut sage pasta vegan
Ready In 25 minutes
Cooking Time 15 minutes
Prep Time 10 minutes
Serves 2

Ingredients

 

  • 1 red onion - finely chopped
  • 3 cloves of garlic
  • 100g chargrilled red peppers antipasto
  • 50g vacon lardons (I used the brand Pioneer)
  • 200g Sainsbury's mezzi rigatoni
  • 1 lemon
  • 100g Oatly crème fraiche
  • 80g peas
  • 80g butternut squash - chopped into cubes
  • 2 sage leaves
  • 10ml olive oil

Method

 

Chop the squash into cubes then add to a pot of boiling water along with the pasta, allow to boil for 12-15 minutes

Finely chop the onion and gently fry in the olive oil with the sage leaves for around 5-6 minutes, then add the minced garlic cloves and continue to fry gently for a further 1 minute

Remove the sage leaves then add the vacon lardon pieces and the chargrilled peppers and gently fry for a further 3-4 minutes

Once the pasta is cooked and the squash is soft, drain and add to the pan with the fried peppers and onions then stir in the oatly crème fraiche and peas, add the salt to season

Serve into bowls and add a squeeze of fresh lemon and garnish with the chopped fried sage leaves

Pancetta butternut sage pasta vegan
Pancetta butternut sage pasta vegan